Add shrimp to your mac ‘n’ cheese for an updated version of one of America’s favorite meals.
Wine columnist Fred Tasker suggests serving it with an oaky California chardonnay.
Linda Gassenheimer is a food writer for the Miami Herald.
Shrimp Mac ‘n’ Cheese
4 ounces (1 1⁄2 cups) small elbow macaroni
Nonstick cooking spray
1 cup frozen chopped onion
1 cup frozen chopped sweet green bell pepper
1⁄2 cup nonfat ricotta cheese
6 ounces (about 2 cups) reduced-fat shredded sharp cheddar cheese, divided
2 cups tomato cut into 1⁄2-inch cubes
1⁄2 pound cooked, shelled shrimp
1⁄8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Bring a large pot with 3 to 4 quarts of water to a boil, then add the macaroni and boil for 10 minutes. Meanwhile, coat a 10-inch nonstick skillet with cooking spray and saute the onions and green pepper for 2 minutes to defrost. Combine the ricotta, half the cheese, tomatoes and shrimp in a large bowl. Add the cayenne pepper and mix in the onions and green bell pepper. Drain the macaroni and add it to the cheese mixture. Season with salt and pepper. Return the mixture to the skillet and sprinkle the remaining cheddar evenly over the top. Cover with a lid and set over medium heat for 10 minutes.
Makes 2 servings.
Nutrition information per serving: 662 calories, 12 grams fat (5 grams saturated), 254 milligrams cholesterol, 71 grams protein, 65 grams carbohydrates, 6 grams dietary fiber, 1,247 milligrams sodium